How to blind bake pastry.

Have you ever heard the description of blind baking pastry?
It is a very strange expression – I tried to find out where the description comes from but I drew blanks when doing a quick investigation on it.

Blind baking is used to ensure you get a crisp pastry shell to hold your tart fillings in. It allows a beautiful crisp shell contrast to the often juicy filling. You can use “fancy” ceramic weights which you can buy from places like Woolworths or Yuppie Chef. I use dry beans from Pick n Pay that provide the same weight and function as the ceramic ones (plus they are a lot cheaper :))

Tips:
– Make sure you use COLD butter (not frozen but cold)
– Ensure that you grease your pie dish otherwise the crust will not come out
– Do not use too much water – you do not want soggy pastry
– Some people prick the bottom of the pastry prior to baking to ensure that the pastry does not rise

Simple Pastry for a Sweet Tart

Ingredients

Instructions

Mix all the dry ingredients together

Whisk the egg gently and add to the dry ingredients – mix well (it will not combine completely)

Add the cubed butter and rub the butter with your fingertips until you form a breadcrumb consistency (alternatively put the ingredients, except the water, into a blender and pulse until you reach a breadcrumb consistency(

Add a teaspoon of cold water until a dough forms (try not add to much water)

Place in the fridge for 30 minutes

Preheat oven to 180C

Remove from the fridge and roll the dough out on a floured surface until desired thickness is reached

Place in a greased pie dish and cut off the excess pastry

Cut a square piece of greaseproof paper and place on top of the pastry

Pour dried beans onto the greaseproof paper to weigh the paper down

Bake in the oven for 10 minutes until golden brown

Remove the beans and the paper and place back in the oven until a bit more golden